WACS Primary flashcards
WACS Primary · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range between 5°C and 60°C (41°F and 140°F) in which bacteria multiply rapidly; food should spend minimal time in this range.
- HACCP
- Hazard Analysis Critical Control Point: a systematic preventive approach to food safety with seven principles, from hazard analysis to recordkeeping.
- Critical control point
- A step in the process where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level.
- Cross-contamination
- The transfer of harmful microorganisms or allergens from one food, surface, or equipment to another, often via hands, boards, or utensils.
- FIFO
- First In, First Out: a stock rotation method where older products are used before newer ones to reduce spoilage and waste.
- Mise en place
- The preparation and arrangement of all ingredients, tools, and equipment needed for a task before service begins.
- Brigade de cuisine
- A hierarchical kitchen staffing system with defined stations such as saucier, poissonnier, and garde manger, each with specific responsibilities.
- Maillard reaction
- A chemical reaction between amino acids and reducing sugars that browns food and creates complex flavors, typically above 140°C (285°F).
- Caramelization
- The thermal decomposition of sugar that produces browning and characteristic flavors, beginning around 160°C (320°F).
- Emulsion
- A stable mixture of two immiscible liquids, such as oil and water, held together by an emulsifier like lecithin in egg yolk.
- Gluten
- A protein network formed when glutenin and gliadin in wheat flour are hydrated and worked, providing structure in baked goods.
- Blanching
- Briefly cooking food in boiling water and then plunging it into ice water to set color, texture, and stop enzyme activity.
- Searing
- Browning the surface of food with high heat to develop flavor through Maillard reactions; it does not seal in juices.
- Braising
- A combination cooking method where food is first seared, then slowly cooked in a covered vessel with liquid, producing tender results.
- Reduction
- Concentrating a liquid by simmering to evaporate water, intensifying flavor and thickening consistency; saltiness also increases.
- Roux
- A thickening agent made by cooking equal parts fat and flour; white, blond, and brown stages differ in color and flavor.
- Allergen cross-contact
- The unintentional transfer of an allergen to a food that should not contain it, often through shared equipment or surfaces.
- Coeliac disease
- An autoimmune condition in which gluten triggers damage to the small intestine; strict gluten avoidance is required.
- Macronutrients
- Carbohydrates, proteins, and fats, which provide energy at 4, 4, and 9 kcal per gram respectively.
- Food cost percentage
- The ratio of food cost to food sales, calculated as (cost of food sold / food sales) x 100, used to monitor profitability.
- Yield percentage
- The edible portion weight divided by the as-purchased weight, multiplied by 100; used to calculate true portion cost.
- Waste hierarchy
- A priority order for waste management: prevent, redistribute, recycle, recover, and dispose, with prevention having the greatest impact.
- Menu engineering
- A method of analyzing menu items by popularity and contribution margin to classify them as stars, plowhorses, puzzles, or dogs.
- Professional ethics
- The principles of conduct governing a profession, including integrity, confidentiality, respect, and accountability to guests and colleagues.
- Conflict of interest
- A situation where personal interests could improperly influence professional judgment; it should be disclosed and managed.
- Plagiarism
- Presenting another person's work, recipes, or ideas as one's own without attribution; it is a serious professional breach.
- Confidentiality
- The obligation to protect sensitive information such as recipes, cost data, supplier terms, and guest details from unauthorized disclosure.
- Standard recipe
- A documented formula listing ingredients, quantities, method, yield, portion size, and presentation to ensure consistency and cost control.
- Receiving check
- The inspection of delivered goods for temperature, packaging integrity, dates, and quantity before acceptance into stock.
- Refrigerator organization
- Storing ready-to-eat foods above raw foods, with raw poultry and fish on the lowest shelves to prevent cross-contamination.
- Mother sauces
- The five foundational sauces: béchamel, velouté, espagnole, hollandaise, and tomato, from which many derivatives are made.
- Hollandaise
- A warm emulsion of egg yolk, butter, and acid; it can break if overheated or if butter is added too quickly.